Turkish Menemen With Soft Eggs, Tomatoes, and Peppers

Quick Recipe Version (TL;DR)

• Yield: 4 servings (breakfast-style, with bread)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large green bell pepper, diced (about 1 1/2 cups)
• 1 small hot green pepper (or jalapeño), seeded and finely diced (about 2 tablespoons)
• 3 medium ripe tomatoes, grated on the large holes of a box grater (about 2 cups tomato pulp) or finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes)
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon freshly ground black pepper
• 6 large eggs
• 1 tablespoon unsalted butter (optional, for extra silkiness)
• 2 tablespoons chopped flat-leaf parsley (optional)

Do This

• 1) Heat a 10-inch skillet over medium heat; add olive oil.
• 2) Sauté diced peppers until softened, 4–5 minutes.
• 3) Add grated tomatoes and simmer until thick and jammy, 6–8 minutes; season with salt, Aleppo pepper, paprika, and black pepper.
• 4) Lower heat to medium-low. Lightly whisk eggs (just 5–6 strokes) and pour into the skillet.
• 5) Stir gently and continuously for soft curds until eggs are just set and glossy, 2–3 minutes.
• 6) (Optional) Stir in butter, rest 1 minute off heat, then finish with parsley. Serve immediately with warm bread.

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Why You’ll Love This Recipe

• Rustic and satisfying: a cozy skillet of softly scrambled eggs in a rich tomato-pepper sauce.
• Fast, pantry-friendly: simple ingredients, big flavor, ready in about 25 minutes.
• Customizable heat: keep it gentle or make it spicy with your choice of pepper.
• Perfect for sharing: serve straight from the skillet with bread for dipping.

Grocery List

• Produce: 3 medium ripe tomatoes, 1 large green bell pepper, 1 small hot green pepper (or jalapeño), flat-leaf parsley (optional)
• Dairy: 6 large eggs, unsalted butter (optional)
• Pantry: extra-virgin olive oil, kosher salt, Aleppo pepper (or red pepper flakes), sweet paprika, black pepper

Full Ingredients

Menemen Base

• 2 tablespoons extra-virgin olive oil
• 1 large green bell pepper, diced (about 200 g / 1 1/2 cups)
• 1 small hot green pepper (or jalapeño), seeded and finely diced (about 15 g / 2 tablespoons)
• 3 medium ripe tomatoes, grated on the large holes of a box grater (about 450 g tomatoes to yield about 2 cups pulp) or very finely chopped
• 1 teaspoon kosher salt (use 3/4 teaspoon if you prefer less salt, then adjust at the end)
• 1/2 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes)
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon freshly ground black pepper

Eggs

• 6 large eggs
• 1 tablespoon unsalted butter (optional)

To Finish & Serve (Optional but Recommended)

• 2 tablespoons chopped flat-leaf parsley
• Warm crusty bread or simit, for dipping (about 4 portions)

Step-by-Step Instructions

Step 1: Prep the tomatoes and peppers

Grate the tomatoes on the large holes of a box grater into a bowl until you’re left with mostly skin (discard the skins). If you prefer, you can finely chop the tomatoes instead, but grating gives you a saucier, more cohesive base.

Dice the green bell pepper into small, even pieces (about 1/4-inch). Finely dice the hot green pepper (seed it first for gentler heat).

Step 2: Warm the skillet and soften the peppers

Place a 10-inch cast iron or stainless-steel skillet over medium heat for 1 minute. Add 2 tablespoons olive oil and let it heat until it shimmers (about 30–45 seconds).

Add both peppers and cook, stirring often, until softened and fragrant, 4–5 minutes. You’re aiming for tender peppers, not browning.

Step 3: Simmer the tomatoes into a thick, rustic sauce

Pour the grated tomatoes (and all their juices) into the skillet. Stir well, scraping any bits from the bottom.

Cook at medium heat until the mixture reduces and thickens to a spoon-coating, “jammy” consistency, 6–8 minutes. Stir every minute or so to prevent sticking, especially if using cast iron.

Stir in the kosher salt, Aleppo pepper, paprika, and black pepper. Taste the sauce carefully (it will be hot) and adjust salt or pepper if needed.

Step 4: Lightly whisk the eggs (keep it streaky)

Crack 6 eggs into a bowl. Whisk with a fork for just 5–6 strokes, until the yolks and whites are loosely combined but still streaky. This helps the menemen stay soft and rustic instead of becoming uniformly set like an omelet.

Step 5: Add eggs and gently scramble until just set

Reduce the heat to medium-low. Pour the eggs into the tomato-pepper mixture.

Using a silicone spatula or wooden spoon, stir gently and continuously, sweeping along the bottom and around the edges to form soft curds. Cook until the eggs are just set but still glossy, 2–3 minutes. If you see dry, firm curds forming, you’ve gone a little too far—pull it sooner next time.

Step 6: Finish with butter (optional), rest, and serve

If using, add 1 tablespoon unsalted butter and stir just until melted for extra silkiness, about 15–20 seconds.

Remove the skillet from the heat and let the menemen rest for 1 minute; it will finish setting from residual heat without drying out.

Sprinkle with chopped parsley if you like, and serve immediately straight from the skillet with warm bread for scooping.

Pro Tips

• Don’t rush the tomato reduction: cooking the tomatoes until thick (not watery) is the difference between rich menemen and soupy eggs.
• Keep the heat moderate: once the eggs go in, medium-low helps you get soft curds instead of rubbery scramble.
• Whisk less than you think: a lightly mixed, streaky egg mixture gives that classic rustic look and tender texture.
• Serve immediately: menemen is at its best right off the stove while it’s glossy and steaming.
• Choose ripe tomatoes: peak-season tomatoes make the sweetest, most balanced sauce. If tomatoes are bland, add an extra pinch of salt and let the sauce reduce a minute longer.

Variations

• Cheesy menemen: stir in 1/2 cup (50 g) crumbled feta or grated melting cheese during the last 30 seconds of cooking.
• Onion version: add 1/2 medium onion (about 100 g), finely chopped, and sauté in the olive oil for 4 minutes before adding the peppers.
• Spicier skillet: increase Aleppo pepper to 1 teaspoon or add 1/2 teaspoon red pepper flakes, plus an extra hot pepper.

Storage & Make-Ahead

Menemen is best enjoyed fresh. If you have leftovers, cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat for 3–5 minutes, stirring often; add 1–2 teaspoons water if it looks dry. For make-ahead, you can cook the tomato-pepper base up to 2 days in advance and refrigerate; reheat the base until steaming, then add eggs and finish as written.

Nutrition (per serving)

Approximate, based on 4 servings and excluding bread: 200 calories; 15 g fat; 6 g carbohydrates; 11 g protein; 2 g fiber; 520 mg sodium.